Crunchy Coleslaw Food

CRUNCHY COLESLAW

Steps:

• Cut out and discard the hard core from the cabbage then finely shred it. Mix in a bowl with the carrots and spring onions. Season with pepper and a pinch of salt, then chill for 1-2 hrs (optional).
• Mix together the oil, vinegar and mustard in a bowl. Stir in the yogurt, crème fraîche and orange juice. Set aside.
• When ready to serve, pour the dressing over the veggies, add the sunflower seeds and toss together. Let it sit for 10-15 mins to blend the flavours.

CRUNCHY BACON COLESLAW

Steps:

• MIX dressing, sugar and vinegar in large bowl.
• ADD remaining ingredients; toss to coat.
• REFRIGERATE 1 hour.

GRILLED CRUNCHY COLESLAW

Steps:

• Preheat a grill to medium high. Place the cabbage wedges on a baking sheet and drizzle with the canola oil on both sides. Sprinkle with the sugar and season with salt and pepper; toss to coat. Grill the cabbage until the edges begin to wilt but the rest remains crunchy, 3 to 4 minutes per side. Remove from the grill and let cool slightly.
• Meanwhile, make the vinaigrette: Combine the orange zest and juice, mustard and olive oil in a medium bowl and whisk until emulsified. Add salt and pepper to taste. Chop the grilled cabbage, discarding the core, and add to the bowl with the dressing. Add the parsley and scallions and toss to coat.

CRUNCHY RAMEN COLESLAW

Steps:

• Put coleslaw mix in a large bowl; add crushed ramen noodles, almonds, sunflower seeds, and green onions. Mix well.
• Pour vinegar into a jar and add seasoning packets from ramen noodles; cover jar and shake until seasoning is mixed into vinegar. Pour dressing over coleslaw mixture; toss to coat. Refrigerate for flavors to blend, about 1 hour.

CRUNCHY ASIAN COLE SLAW

Steps:

• Mix first 5 ingredients.
• Blend remaining ingredients, along with seasoning pack from noodles, well, till the sugar dissolves.
• Mix dressing with salad.
• Chill and serve.

CRUNCHY SLAW

Steps:

• Mix the cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.
• Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss.

CRUNCHY COLESLAW

Steps:

• In a small saucepan, heat oil. Stir in contents of noodle seasoning packet and garlic salt; cook for 3-4 minutes or until blended. , Meanwhile, crush the noodles and place in a large salad bowl. Add coleslaw mix and almonds. Drizzle with oil mixture; toss to coat. Serve immediately.

CRUNCHY BACON COLESLAW

Steps:

• Mix first 3 ingredients until blended.
• Combine remaining ingredients in large bowl. Add dressing mixture; toss to evenly coat.
• Refrigerate 1 hour.

CRUNCHY COLESLAW

Steps:

• Shake oil, sugar, vinegar, and soup seasoning packets together in a dressing blender or jar. This step can be done up to one day in advance.
• In a dry skillet, toast the almonds to a light brown. Allow almonds to cool. Place the Ramen Noodles in a zipper bag. Use a rolling pin to crush the noodles. Add sunflower seeds and cooled almonds to the crushed noodles. Do NOT refrigerate. This step can be done up to one day in advance.
• In a large serving bowl, combine the slaw mix, onions, and carrots. (I buy the pre-cut carrot matchsticks in the produce section.).
• Just before serving, add the contents of the zipper bag and dressing shaker to the slaw mix. Toss and serve immediately.

CRUNCHY ASIAN BROCCOLI COLESLAW RECIPE

Steps:

• Mix dressing with Seasoning Packet from 1 soup mix package. Discard remaining seasoning packet or reserve for another use.
• Break Noodles apart; place in large bowl. Add slaw, onions, sunflower kernels and nuts; mix lightly.
• Add dressing mixture; mix lightly.

CRUNCHY FRIED NOODLE COLESLAW

Steps:

• Slice radishes into match-stick size pieces.
• Combine radish in large bowl with capsicum, cabbage, onion, sprouts and noodles.
• Only add noodles just before serving.
• Pour sweet and sour dressing over salad.
• Toss salad to combine dressing with salad.
• To make dressing: Combine all ingredients in a screw top jar, shake well.

CRUNCHY RED CABBAGE SLAW

Steps:

• Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.
• Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.
• To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.
• To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.

CRUNCHY 3-CABBAGE SLAW

Steps:

• Toss together the cabbage, carrots, onion, bell peppers and jalapeno peppers in a large bowl. Whisk together the vinegar, mustard, and sugar in a medium bowl; season with salt and pepper. Slowly whisk in the oil. Pour the dressing over the vegetables and toss to coat. Season with salt and pepper. Let sit 15 minutes at room temperature before serving.